Moose stroganoff is a rich, comforting way to turn a prized cut into a classic cold weather meal, built for sharing and best served straight from the skillet.
Recipe By Marcus Weiner, Serves: 6
Ingredients:
- 12 oz dry egg noodles
- 1.5 lbs moose steak (I used backstrap)
- 4 tbsp flour
- 3 tbsp canola oil
- 16 oz sliced mushrooms (I used golden chanterelles in this example)
- 1/2 sweet yellow onion, diced
- 2 cloves garlic, minced
- 1/4 c chopped fresh parsley
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 1 tsp salt, plus salt and pepper to taste
- 1/2 c red wine
- 2 c beef broth
- 1/2 c sour cream, plus 1 tsp per serving
- 4 tbsp butter
Moose Stroganoff Directions
Prepare the Noodles
Step 1: Bring a large pot of water to a boil and cook egg noodles until al dente, about 8 minutes. Drain and return them to the pot, then stir in 2 tbsp butter and season with salt and pepper to taste. Set aside.
Cook the Moose
Step 2: In a bowl, combine 3 tbsp flour and 1 tsp salt. Cut the moose steak with the grain into 1 inch thick slices and dredge in the flour mixture. Meanwhile, heat 2 tbsp oil in a large skillet over medium high heat. Cook the meat for about 3 minutes per side, flipping once, until golden brown. Remove from the pan and set aside on a cutting board.
Build the Sauce
Step 3: Using the same pan, cook the mushrooms with 1 tbsp butter and 1 tbsp oil over medium heat until tender, about 10 minutes. Season with salt and pepper, then remove and set aside. Next, add the onion and cook for 10 minutes until softened. Stir in the tomato paste, mustard, and Worcestershire sauce and cook for about 90 seconds, stirring continuously. Sprinkle in the remaining flour and cook for another minute.
Finish the Dish
Step 4: Pour in the beef broth and wine, then bring the mixture to a boil. Reduce the heat and let it simmer for 7 to 8 minutes. Meanwhile, transfer one cup of the hot liquid to a bowl with the sour cream and whisk until smooth. Stir this mixture back into the sauce, return to a gentle simmer, and cook for 3 minutes. Fold the mushrooms back in. Slice the moose steak thin, about 1/2 inch, cutting against the grain while it is still rare to medium rare. Add the meat to the sauce and finish cooking for another 3 to 5 minutes.
Step 5: To serve, add noodles to a bowl, spoon moose stroganoff over the top, and finish with chopped fresh parsley and 1 tsp sour cream.
Moose stroganoff is a classic comfort dish that puts wild game front and center with rich, familiar flavors.
For more recipes like this, check out the Hunt Alaska recipe library.